I converted a banana bread recipe into muffins today and they turned out so good that each of my kids ate two of them. That's no big deal for my almost-two-year-old, who will eat almost anything (I've seen him wolf down kale chips and ask for more!). But my four-year-old tends to be quite picky and he loved these muffins. These are free of "chunks" for my kids' sake, but you can add walnuts, raisins, blueberries, or other things if you like.

1. Preheat oven to 350°. Mash the bananas in a small bowl and add applesauce, both extracts, sugar, oil, and milk. Mix well.
2. Combine the flours, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl. Add the wet ingredients and gently stir until combined but don't over-mix or your muffins will be tough. Add more milk of the batter is super thick (it should be thick but not cookie-dough thick).
3. Spray a muffin pan with non-stick cooking spray and fill the muffin cups level with the top. Since this is a converted loaf recipe, I found that it make only 11 muffins. Your mileage may vary. Bake for 20 minutes or until they are lightly browned and a toothpick inserted in the center comes out clean.

1. Heat 1-2 tsp olive oil over medium heat. Add the garlic and sauté until just starting to brown. Add the kale and sauté until bright green and somewhat tender.
2. Add soy sauce or Bragg's (be careful, Bragg's tastes very salty!), a squeeze of lemon juice, red pepper flakes, and sesame seeds. Cook for about 1 more minute.

1. Preheat oven to 300°. Make sure that the kale is thoroughly dry and toss it with enough olive oil to lightly coat the leaves.
2. Roast for about 17 minutes, or until kale is lightly browned and crispy.
3. Add sea salt to taste and enjoy!

1. Combine rinsed lentils, water, tomatoes, and soy sauce and bring to a boil.
2. To save time, I use a food processor to chop all of the veggies (carrots, bell pepper, kale, onion, garlic, and jalapeno) very small. Add the chopped veggies and the rest of the ingredients to the pot of lentils. Cover and simmer for 30 minutes to an hour, stirring every once in awhile. Test for taste and add more soy sauce (or sea salt) or chili flakes if necessary.

1. Using olive oil or cooking spray, lightly brown the tempeh over medium heat. Set aside to cool.
2. Combine remaining ingredients then add browned tempeh when cool.
3. Serve over a large bed of spinach or lettuce (or a combination of greens).

1. Thinly slice the tempeh. One serving is about 4oz. It will keep for a few days in the refrigerator if you want to cook enough for multiple days.
2. You can marinate the tempeh, if desired, in whatever you like (a combination of olive oil, apple cider vinegar, and Bragg's Liquid Aminos works well). Marinating for just a few minutes is fine.
3. Lightly brown the tempeh over medium heat with a little oil or cooking spray.
4. The cooked tempeh can be used in sandwiches or wraps. It is great with avocado, sprouts, red onion, and a little Annie's Goddess Dressing!